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Ham Stuffed Manicotti OAMC: A Culinary Embrace from My Kitchen to Yours

The aroma of baked manicotti always transports me back to my grandmother’s cozy kitchen. I remember watching her carefully stuff each shell with a savory mixture, the anticipation building as the rich tomato sauce bubbled in the oven. It was a labor of love, and every bite tasted like a warm hug. This version, packed with savory ham and a luscious cheese sauce, is my homage to those cherished memories, made even easier with the OAMC (Once A Month Cooking) method. It’s a perfect make-ahead dish, ready to bring comfort and joy to your table whenever you need it.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30-50 minutes
Total Time: 1 hour 15 minutes to 1 hour 35 minutes
Servings: 8
Yield: 1 (13×9 inch) pan
Dietary Type: Not specified (can be modified for gluten-free with appropriate pasta)

Ingredients

14 manicotti pasta shells
1 onion, chopped
2 garlic cloves, minced
1 green bell pepper, seeded and chopped
1/4 cup olive oil
3 cups cooked cubed ham
1/3 cup grated Parmesan cheese
6 tablespoons butter (or 6 tablespoons olive oil for a lighter option)
6 tablespoons flour
3 cups milk
1/2 teaspoon pepper
2 cups shredded Swiss cheese
1/2 cup grated Parmesan cheese (plus additional for topping)

Equipment Needed

Large pot
Skillet
Whisk
13×9 inch glass baking dish

Instructions

Preheat your oven to 350°F (175°C).
Cook the manicotti shells according to package directions. Be careful not to overcook them; you want them to be al dente so they hold their shape during stuffing and baking.
Once cooked, drain the manicotti, rinse them in cool water to stop the cooking process, and set them aside. This prevents sticking.
In a skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and chopped green bell pepper. Cook until the vegetables are tender, about 5-7 minutes, stirring occasionally.
Add the cubed ham to the skillet and cook for another 3-5 minutes, just until heated through.
Remove the skillet from the heat and let the ham mixture cool for about 10 minutes. This prevents the cheese from melting too quickly when you add it.
Stir in 1/3 cup of grated Parmesan cheese into the cooled ham mixture.
In a separate saucepan, melt the butter (or heat the olive oil) over medium heat.
Whisk in the flour and cook, stirring constantly, until the mixture bubbles and forms a smooth paste (a roux). This usually takes about 1-2 minutes.
Gradually add the milk, whisking constantly to prevent lumps from forming.
Add the pepper.
Continue cooking, whisking constantly, until the sauce thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
Remove the saucepan from the heat and stir in the shredded Swiss cheese and the remaining 1/2 cup of grated Parmesan cheese. Stir until the cheeses are melted and the sauce is smooth and creamy.
Mix 1/4 of the cheese sauce with the ham mixture. This will help bind the filling together and add extra flavor.
Carefully fill each manicotti shell with the ham mixture. A small spoon or piping bag makes this process easier.
Spread about 1/2 cup of the remaining cheese sauce in the bottom of the greased 13×9 inch glass baking dish.
Arrange the filled manicotti shells over the sauce in the baking dish.
If there is any leftover stuffing, sprinkle it over the filled shells.
Pour the remaining cheese sauce over the filled manicotti, ensuring they are well coated.
At this point, the casserole can be cooled in the refrigerator, then tightly wrapped and frozen for up to 3 months for OAMC.
To thaw and reheat (if frozen): Thaw the casserole overnight in the refrigerator.
Remove the wrapping, sprinkle with an additional 1/2 cup of Parmesan cheese (optional), and bake at 350°F (175°C) for 40-50 minutes, or until heated through and bubbly.
If not freezing the casserole: Sprinkle with an additional 1/2 cup of Parmesan cheese (optional) and bake at 350°F (175°C) for 30-35 minutes, or until bubbly and golden brown.

Expert Tips & Tricks

Don’t overcook the manicotti shells: Slightly undercooked shells are easier to stuff and will finish cooking in the sauce.
Cool the ham mixture: This prevents the cheese in the sauce from melting too quickly and becoming greasy.
Use a piping bag for filling: This makes the stuffing process much easier and cleaner.
Make it ahead: Assemble the manicotti ahead of time and store it in the refrigerator for up to 24 hours before baking.
Add a layer of ricotta: Mix ricotta cheese with the ham mixture for a creamier, richer filling.
Toast the shells: After boiling the manicotti, lightly toast them in a pan with olive oil. This adds flavor and prevents them from becoming too soggy in the sauce.

Serving & Storage Suggestions

Serve the Ham Stuffed Manicotti hot, straight from the oven. It’s delicious on its own or paired with a simple green salad and crusty bread. For storage, leftovers can be kept in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	373.4 kcal	N/A
Calories from Fat	263 g	71%
Total Fat	29.3 g	45%
Saturated Fat	15.1 g	75%
Cholesterol	69.7 mg	23%
Sodium	333.3 mg	13%
Total Carbohydrate	12.9 g	4%
Dietary Fiber	0.7 g	2%
Sugars	1.4 g	5%
Protein	15.3 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free manicotti shells and ensure the flour used in the sauce is also gluten-free (such as a gluten-free all-purpose blend).
Vegetarian: Replace the ham with sautéed mushrooms, spinach, and ricotta cheese.
Spicy: Add a pinch of red pepper flakes to the cheese sauce for a little heat.
Different Cheese: Experiment with different cheeses in the sauce, such as provolone, mozzarella, or fontina.
Sauce Variation: Use a jarred marinara sauce instead of making the cheese sauce from scratch. This can save time and effort.

FAQs (Frequently Asked Questions)

Q: Can I assemble the manicotti ahead of time and bake it later?
A: Yes, you can assemble the manicotti and store it in the refrigerator for up to 24 hours before baking. This is a great way to save time on busy weeknights.

Q: Can I use a different type of ham?
A: Absolutely! You can use any type of cooked ham you like, such as smoked ham, honey ham, or even leftover holiday ham.

Q: What if I don’t have Swiss cheese?
A: You can substitute Swiss cheese with another cheese that melts well, such as mozzarella, provolone, or fontina.

Q: How do I prevent the manicotti shells from sticking together while cooking?
A: Add a tablespoon of olive oil to the cooking water and stir frequently to prevent the shells from sticking. Also, be careful not to overcook them.

Q: Can I freeze the leftover baked manicotti?
A: Yes, you can freeze the leftover baked manicotti. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 2 months. Reheat in the oven until heated through.

Final Thoughts

This Ham Stuffed Manicotti is more than just a recipe; it’s an invitation to create lasting memories around your own kitchen table. Whether you’re preparing it for a special occasion or a comforting weeknight meal, the aroma and flavors are sure to delight. Don’t be afraid to experiment with variations and make it your own. I encourage you to try this recipe and share your feedback. Pair it with a crisp Italian salad and a glass of your favorite wine for a truly unforgettable dining experience. Happy cooking!

Ham Stuffed Manicotti OAMC Recipe